Mexican Beef Salad Recipes

MEXICAN BEEF SALAD

Steps:

• Add the salt, coffee, brown sugar, and pepper in a bowl.
• Mix and use them to coat the beef.
• Heat a skillet and add 1 tablespoon of olive oil. Start frying the beef.
• Fry for about 3 minutes per side. Let it rest and slice it.
• Chop the lettuce and start preparing the salad. Also slice the onion.
• Separately, heat another skillet and add the sweet corn, baby corn, cherry tomatoes, and coriander.
• Stir and leave them on heat for about 1 minute.
• In a large bowl, add the salad, cooked veggies, and red onion.
• Season with olive oil, lime juice, and salt.
• Mix all together.
• Serve with beef slices and 1 tablespoon of yogurt as a dressing.

SALPICON (MEXICAN SHREDDED BEEF SALAD)

Steps:

• For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
• Add onion, salt, garlic, pepper and bay leaf.
• Bring to boil, skimming off any foam.
• Reduce heat and add oregano.
• Simmer uncovered about 1-1/2 hours, or until beef is very tender.
• Refrigerate overnight.
• Reserve cooking liquid.
• Slice, then shred beef coarsely.
• Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
• Whisk together the vinaigrette ingredients.
• Combine tomatoes, Bermuda onion and 3 tbsp.
• of vinaigrette.
• Toss to coat and season to taste with salt and pepper.
• Drain beef and add shredded lettuce and cilantro to beef.
• Mix in more vinaigrette and season with salt and pepper.
• Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

SALPICON (SPICY MEXICAN BEEF SALAD)

Steps:

• Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
• Bring mixture to a boil over high heat, skimming off any foam.
• Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
• Let cool 30 minutes in cooking liquid.
• Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
• Pull meat apart into shreds.
• (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
• To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
• Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
• Drizzle additional dressing over top, enough to make the mixture moist.
• Garnish with radish roses if desired.
• Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

MEXICAN ROAST BEEF SALAD (SALPICON)

Steps:

• For the dressing:.
• Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
• For the salad:.
• Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!

MOM'S HOT MEXICAN SALAD

Steps:

• Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
• Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
• Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

MEXICAN SALAD

Steps:

• Tear lettuce into bite size pieces.
• Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
• To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
• This may be done in a blender.
• Toss salad and dressing and add crushed chips last.

MEXICAN CHEF SALAD

Steps:

• Salad:.
• Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
• Combine all salad ingredients. Toss to mix well.
• Prepare dressing and pour over top. Toss and serve.
• Dressing:.
• Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.